serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g (1⅔ cups) plain flour, plus extra, for dusting
- 60 ml (¼ cup) extra virgin olive oil or shortening
- 125 ml (½ cup) milk
- 1 tsp salt flakes
- antipasti (prosciutto, bresaola, pickled vegetables, fresh cheeses, rocket and sliced peach) to serve
Resting time: 30 minutes
Instructions
1. Place all the dough ingredients in a bowl and mix until well combined. Turn out onto a lightly floured surface and knead for 3–4 minutes or until smooth. If the dough is a little dry, gradually add a little water and keep kneading until smooth. Transfer to a clean bowl, cover and stand at room temperature for 30 minutes to allow the gluten in the flour to relax.
2. Cut the rested dough into quarters, then roll out each piece on a lightly floured work surface into rough rounds about 2 mm thick.
3. Place a non-stick frying pan or skillet over medium heat. When hot, gently dry-fry 1 round of dough until the surface starts to bubble up. Flip it over and cook for another 1 minute or until tiny blisters appear. Repeat with the remaining dough, stacking the piadina as you go.
4. Cut the cooked piadina into wedges and serve with all the fillings.
Note
• The uncooked piadina will keep in the fridge, well wrapped for 2-3 days. They can also be frozen (overlap them with a sheet of baking paper between each) for up to 6 months.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
